This easy-to-make South African relish combines colorful vegetables with aromatic spices for a versatile side dish. The key to great chakalaka is balancing the spices with the natural sweetness of the vegetables. Don't rush the cooking process—allowing the vegetables to simmer slowly helps develop the rich flavors that make this dish special.

1. Step 1: Sauté until translucent

   Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté for 3-4 minutes until they become translucent.

2. Step 2: Cook until fragrant

   Add the minced garlic and grated ginger to the pan. Cook for another minute until fragrant, being careful not to burn the garlic.

3. Step 3: Toast the spices

   Stir in the curry powder and cook for 30 seconds to release its flavors and aroma.

4. Step 4: Cook until vegetables soften

   Add the diced bell peppers and grated carrots to the pan. Stir well to combine with the spices and cook for about 5 minutes until the vegetables begin to soften.

5. Step 5: Simmer until saucy

   Add the chopped tomatoes and chopped chili (if using). Stir well and let the mixture simmer for about 5-7 minutes until the tomatoes break down and form a sauce.

6. Step 6: Incorporate beans

   Add the can of baked beans with their sauce. Stir to combine all ingredients thoroughly.

7. Step 7: Simmer to meld flavors

   Season with salt and black pepper to taste. Reduce heat to low and simmer for another 5-10 minutes, allowing the flavors to meld together.

8. Step 8: Serve at desired temperature

   Taste and adjust seasonings if needed. The chakalaka can be served hot, warm, or at room temperature.

Chakalaka can be stored in an airtight container in the refrigerator for up to 5 days. The flavors often improve after a day, making it an excellent make-ahead dish. Serve alongside grilled meats, with bread for dipping, or with pap (maize porridge) for an authentic South African meal.